Grilled shrimp with zoodles is a light, fresh, and satisfying low-carb dinner that comes together quickly. The basil-almond dressing adds a bright, herby richness that doubles as both marinade and sauce. It’s simple enough for busy nights but flavorful enough to feel special.
Why You’ll Love This Recipe
This dish is fast, fresh, and packed with bold flavor from a homemade basil-almond dressing. It balances tender grilled shrimp with crisp zucchini noodles for a light but satisfying meal. The entire recipe comes together in under 30 minutes.
It’s naturally low-carb and gluten-free, making it a great everyday dinner option. The flavors are bright, garlicky, and slightly nutty with a hint of heat.
What You’ll Need (Ingredient Highlights)
Fresh basil forms the base of a vibrant, aromatic dressing that brings the dish together.
Toasted almonds add richness and depth, enhancing both the sauce and final garnish.
Zucchini noodles replace traditional pasta for a light, low-carb base.
Large shrimp provide lean protein and absorb the bold marinade beautifully.
Pro Tips Before You Start
Make sure the shrimp are fully dry before marinating so they sear properly.
Do not overcook the zucchini noodles to keep them firm and fresh.
Blend the dressing until completely smooth for the best texture and flavor balance.
Cook shrimp in batches if needed to avoid overcrowding the pan.
How to Make Grilled Shrimp with Zoodles
- Step 1 – Make the dressing
Combine basil, olive oil, toasted almonds, white wine vinegar, shallot, garlic, lemon zest, and red chili flakes in a blender. Blend until smooth, scraping sides as needed. Adjust seasoning to taste. - Step 2 – Marinate the shrimp
Toss shrimp with a portion of the dressing, olive oil, lemon juice, salt, and black pepper. Let sit for 5–10 minutes while preparing other ingredients. - Step 3 – Grill the shrimp
Heat a grill pan or skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until opaque and lightly charred. - Step 4 – Cook the zoodles
Heat olive oil in a skillet over medium-high heat. Sauté zucchini noodles for 1–2 minutes until tender-crisp. - Step 5 – Add sauce
Stir remaining dressing into the zoodles until evenly coated. - Step 6 – Assemble and serve
Top zoodles with grilled shrimp, toasted almonds, and parmesan cheese. Serve immediately.
What to Serve Them With
This dish pairs well with a crisp green salad for extra freshness.
It also works nicely with garlic bread if you’re not strictly low-carb.
A chilled white wine or sparkling water with lemon complements the flavors.
Variations / Substitutions
Swap almonds with walnuts or pine nuts for a different nutty flavor.
You can replace shrimp with grilled chicken or tofu.
Add cherry tomatoes or spinach for extra vegetables.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat shrimp gently to avoid overcooking and keep zoodles slightly crisp.
FAQs
Can I make the dressing ahead of time?
Yes, it can be stored in the fridge for up to 3 days.
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
Do zoodles get watery?
Yes if overcooked, so sauté briefly for best texture.
Can I use store-bought pesto instead?
Yes, but the homemade version gives better freshness and balance.
Is this recipe keto-friendly?
Yes, it is naturally low in carbs and suitable for keto diets.
Final Thoughts
Grilled shrimp with zoodles is a fresh, flavorful, and quick dinner that feels both light and satisfying. The homemade basil-almond dressing ties everything together with brightness and depth. It’s a simple recipe that easily becomes a weeknight favorite.
Full Recipe Card
Ingredients – Dressing
2 cups basil, packed
4 fl oz olive oil
1/4 cup toasted almonds
1.5 tbsp white wine vinegar
1 large shallot
3 cloves garlic
1 lemon, zested
1/2 tsp red chili flakes
Ingredients – Shrimp
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp cracked black pepper
Ingredients – Zoodles
5 medium zucchini, spiralized
1 tbsp toasted almonds, chopped
2 tbsp grated parmesan cheese
Instructions
1. Blend all dressing ingredients until smooth.
2. Toss shrimp with dressing, olive oil, lemon juice, salt, and pepper.
3. Grill shrimp 2–3 minutes per side until cooked through.
4. Sauté zucchini noodles for 1–2 minutes.
5. Stir in remaining dressing.
6. Top with shrimp, almonds, and parmesan.
